Pumpkin Spice Whoopie Pies

Pumpkin Spice Whoopie Pies with Maple Cream Filling

Introduction
As the crisp autumn air settles in and the leaves transition into cascades of gold and red, there’s nothing quite like embracing the flavors of the season. These delightful pumpkin spice whoopie pies filled with a luscious maple cream are the perfect treat to celebrate fall! Rich, moist, and deliciously spiced, each bite envelops you in warmth and comfort. If you’d like to receive this seasonal delight right in your inbox, be sure to subscribe for more heartwarming recipes!

Why You’ll Love This Recipe
These whoopie pies are more than just a dessert; they are a celebration of fall! The aromatic blend of pumpkin, warm spices, and sweet maple creates an irresistible taste that’s hard to resist. This recipe is incredibly easy to follow, making it a fantastic option for bakers of all levels. Plus, who doesn’t love a cookie sandwich? They’re perfect for gatherings, cozy nights in, or just because. Your family and friends will be begging for seconds!

Ingredients
– 1 cup pumpkin puree
– 1 cup brown sugar
– 1/2 cup vegetable oil
– 2 large eggs
– 1 teaspoon vanilla extract
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1 tablespoon pumpkin pie spice
– 1/2 teaspoon salt

Maple Cream Filling:
– 1/2 cup unsalted butter, softened
– 1 cup powdered sugar
– 2 tablespoons pure maple syrup
– 1 teaspoon vanilla extract
– 4 oz cream cheese, softened

Necessary Tools
– Mixing bowls
– Electric mixer
– Baking sheets
– Parchment paper
– Measuring cups and spoons
– Wire rack

Ingredient Swaps and Additions
Feel free to get creative! You can substitute pumpkin puree with mashed butternut squash for a different flavor profile. For the filling, try adding a pinch of cinnamon for an extra spice kick or using flavored cream cheese to change up the taste. If you want to get fun, toss in some chocolate chips or nuts into the batter for added texture!

Step-by-Step Instructions
1. Preheat the Oven:Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix Wet Ingredients: In a large bowl, beat together the pumpkin puree, brown sugar, vegetable oil, eggs, and vanilla extract until everything is well combined—smell that autumn aroma!
3. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt. The spices will remind you of cozy evenings by the fire.
4.Bring it Together: Gradually add the dry mixture to the wet mixture, stirring until just combined. Don’t overmix; we want them fluffy!
5. Scoop and Bake:Drop rounded tablespoons of batter onto your prepared baking sheets, spaced about 2 inches apart. Bake for 10-12 minutes until they spring back when gently touched. Let them cool for a few minutes before transferring them to a wire rack.
6. Make the Filling: Beat together softened butter, powdered sugar, maple syrup, and vanilla extract until fluffy. Add cream cheese and mix until smooth.
7. Assemble: Once the cookies are completely cool, spread or pipe the maple cream filling onto the flat side of half the cookies, and top with the remaining cookies to form delightful sandwiches.

Serving Suggestions
These whoopie pies shine on their own but pair perfectly with a hot cup of apple cider or a cozy cinnamon latte. Present them on a beautiful platter for a charming dessert at your next fall gathering!

Pro Tips for Success
– Ensure your butter and cream cheese are at room temperature for the filling to achieve proper consistency.
– For an even bake, rotate your baking sheets halfway through the baking time.
– Don’t skip the cooling stage—it’s essential for the filling to hold up when you sandwich the cookies!

Storing and Reheating
Store any leftovers in an airtight container in the refrigerator for up to a week. To enjoy them warm again, simply pop them in the microwave for about 10-15 seconds.

FAQ Section
Can I freeze whoopie pies?
Absolutely! Freeze the assembled pies in a single layer, then transfer them to a freezer-safe bag for up to 3 months. Thaw in the fridge before serving.

Can I substitute pumpkin spice?
Yes! You can use a mix of cinnamon, nutmeg, and cloves if you don’t have pumpkin pie spice on hand.

Conclusion
These pumpkin spice whoopie pies with maple cream filling encapsulate all the joys of fall in one delightful treat. The ease of preparation, combined with the rich, inviting flavors, makes this a must-try recipe for everyone! Don’t forget to leave a review, share your photos, or tag this recipe on social media. I can’t wait to see your creations!

Nutritional Information
Approximate nutritional information per serving (1 whoopie pie): Calories: 180, Total Fat: 8g, Saturated Fat: 4g, Carbohydrates: 27g, Sugars: 12g, Protein: 2g. Note that these values may vary based on ingredients and portion sizes.

Pumpkin Spice Whoopie Pies

Delightful pumpkin spice whoopie pies filled with luscious maple cream are the perfect treat to celebrate fall!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 12 pieces

Course: Dessert

Cuisine: American, Seasonal

Calories: 180

Ingredients Method Notes

Ingredients

  

For the cookies

• 1 cup pumpkin puree
• 1 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon pumpkin pie spice
• 1/2 teaspoon salt

See also  Pumpkin Chip Cookies

For the maple cream filling

• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar
• 2 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• 4 oz cream cheese, softened

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, beat together the pumpkin puree, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
4. Gradually add the dry mixture to the wet mixture, stirring until just combined.
5. Drop rounded tablespoons of batter onto the prepared baking sheets, spaced about 2 inches apart.
6. Bake for 10-12 minutes until they spring back when gently touched. Let them cool for a few minutes before transferring to a wire rack.

Make the Filling

1. Beat together softened butter, powdered sugar, maple syrup, and vanilla extract until fluffy.
2. Add cream cheese and mix until smooth.

Assembly

1. Once the cookies are completely cool, spread or pipe the maple cream filling onto the flat side of half the cookies, and top with the remaining cookies to form sandwiches.

Notes

Store leftovers in an airtight container in the refrigerator for up to a week. To warm, microwave for 10-15 seconds. You can freeze assembled pies for up to 3 months.